Homemade Dijon Mustard

Homemade dijon mustard is so much better tasting than store-bought mustards. The best part? This dijon mustard is safe for canning, so you can make a huge batch and have enough dijon mustard for many months.

Course Condiment

Cuisine French

Prep Time 10

Cook Time 1

Resting time 1

Total Time 1 10

Servings

Calories 70kcal

Ingredients

2 cups chopped onions
2 cups dry white white (I used a Pinot Grigio)
1 cup white wine vinegar (with 5% acidity)
6 cloves garlic, chopped coursely
4 large black peppercorns
1 sprig rosemary
1 cup yellow mustard seeds
1/3 cup dry mustard
2 2/3 cup water

Instructions

Combine the chopped onion, dry white wine, white wine vinegar, salt, chopped garlic, peppercorns, and sprig of rosemary in a large saucepan. I used my enameled cast iron dutch oven. You can also use stainless steel, but you want to use something that will distribute the heat evenly.
Bring to a boil and reduce heat to medium to let it simmer with the lid off. Simmer for 15 to 20 minutes until the onion is very soft. Stir occasionally.
Remove from heat. Strain out the solids with a wire mesh and discard the solids. Pour the liquid into a glass bowl.
Add the dry mustard and mustard seeds to the liquid. Stir well and cover. Let sit at room temperature for 24 to 48 hours.
After it has sat on the counter, put the mustard mixture in a blender or food processor. Add water as you pulse until it looks like cooked oatmeal.
Pour the mixture into a small saucepan. Bring it to a boil while stirring. Reduce heat to medium and let simmer for 5 minutes.
Ladle the hot Dijon mustard into a clean, sterilized hot 4-ounce canning jar. Leave a 1/4 inch headspace.
Use a knife to scrape the edges to remove air bubbles. Wipe the jar rim and place the lid on top. Apply the band and tighten to fingertip tight. Repeat with all jars.
Process jars in a waterbath for 10 minutes. You may have to adjust for higher altitudes.
After 10 minutes, remove the lid, turn off the heat, and let the jars sit for 5 minutes before removing them.
I filled six 4-ounce canning jars and had almost an 8-ounce jar full to put in the fridge.

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